Carrot Cake with Cream Cheese Icing

Carrot Cake with Cream Cheese Icing

Pre-heat and Bake @ 325

for

35 minutes

Cake (Reference From: All Day I Dream About Food)

• 1 1/2 Cup Almond Flour
• ½ Cup Shredded Coconut
• 2 Tbs Coconut Flour
• 6 Tbs Swerve
• 3 Tbs Stevia
• 1 Tbs Vanilla Whey Protein
• 2 Tsp Baking Powder
• ¼ Tsp Ground Cloves
• ½ Tbs Cinnamon
• ¼ Tsp Fine Sea Salt
• 5 eggs
• ½ tsp Vanilla Extract
• 3 Tbs Almond Milk
• ¼ Cup Coconut Oil, Melted
• 6 Medium Carrots Finely Shredded, 2 cups worth
• ½ Cup Chopped Walnuts

Whisk dry ingredients together till well combined. Beat in eggs, vanilla, and almond milk. Then add melted coconut oil until well combined. Fold in walnuts and carrots. Pour into an 9 x 12 glass dish (spray with coconut oil first). Once done cooking, set aside to cool. Then add icing and place in refrigerator for a couple hours or overnight.

Cream Cheese Icing

• 8 oz Cream Cheese
• ¼ Cup Swerve Powder
• 2 Tbs Stevia
• ½ Cup Heavy Whipping Cream
• 1 Tsp Vanilla Extract

Beat cream cheese and sweeteners until well combined. Add the remaining ingredients. Make sure cake is cool before icing.

Notes: Swerve is expensive that’s why Stevia has been added to the mixes. With the minimal amount of Stevia added there’s no after taste.